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Following a week-long trip abroad, my jet-lagged better half requested his first meal home be “normal food.” It’s a good thing I’m a mind reader, because clearly by “normal food,” he meant something clean in flavor, simple in preparation, and seasonal in ingredients. I’m pretty sure by “normal food” he meant in the style of Sharon Hage’s (former) York Street. Or maybe he just wanted a hot dog. Let that be a lesson to him to be specific next time, because this is what I ended up making:

A golden crusted, semi-firm, semi-flaky piece of Pacific Rockfish atop lightly sautéed mixture of cannellini beans, kale, diced parsnips, turnips, carrots, celery, and onion seasoned simply with salt, pepper, a touch of paprika, and a drizzle of lemon juice based off of a recipe from the December 2010 issue of Shape magazine.

For me, any chance to mix seasonal veggies is a winning combination. The intricately sweet, earthy, and slightly bitter flavors of the root vegetables and leafy greens in this dish and along with its nutritional density definitely won me over.

Note: the two parts of the dish, the fish and the veggies, cook somewhat simultaneously. Start with the veggies (which take a touch longer), but start on the fish during the last part of the veggie preparation when you’re just heating ingredients through.

Add paprika and bay leaf, cannellini beans, and 1/2 tbsp more olive oil and fry for 4-5 more minutes or until just heated through, stirring frequently.

Stir in kale leaves and cook until leaves are wilted but not soggy, 3-4 more minutes.

In the mean time, season fish fillets with salt and pepper on both sides. Heat remaining 1 tbsp of olive oil in a large nonstick frying pan over medium-high heat. Lay fish fillets gently in pan and cook 3 to 4 minutes each side, or until golden crust forms.

Divide vegetable-bean mixture among 4 plates, top with fish fillet. Sprinkle fish with a touch of paprika (optional) and a few drizzles of lemon juice.

The better half’s verdict? He was happy to be home because “the food is better here.” Well, with the exception of a few delicacies.